Our 22 Best Brussels Sprouts Recipes for Thanksgiving

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce. Chopped chestnuts add a nice crunch to the tender brussels spouts. It's a no-fuss, 30-minute recipe that's perfect for Thanksgiving, but can easily be added to any weeknight meal.

Instead of roasting brussels sprouts, shredding them raw and tossing them with escarole makes for an excellent salad. The tangy buttermilk dressing is light and flavorful.

Why are these ridiculously easy brussels sprouts so good? First they're coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves.

The only thing better than a full plate of caramelized brussels sprouts is a plate of brussels sprouts with pancetta.

This brussels sprouts recipe from chef Nuno Mendes comes together in just two simple steps.

To incorporate brussels sprouts into your appetizer course, this flatbread pairs them with pancetta, caramelized onions, and Parmigiano-Reggiano cheese.

The staff at Myers + Chang restaurant have called these sprouts "green candy" because they get so sweet as they brown in the skillet.

Granny Smith apples, bacon, and brussels sprouts make a tasty combination.

"This is where I like to use Thanksgiving cranberries," says chef Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. "This dish turns a non-brussels sprouts lover over to the other side," he says.

You can use vacuum-packed chestnuts for this recipe, or roast fresh ones yourself.

Chef Ana Sortun tosses her quick skillet-cooked brussels sprouts with sausage and a citrusy honey glaze.

Mashed parsnips might be even better than mashed potatoes. They have the same creamy, luscious texture, with the addition of a distinctly nutty, slightly sweet flavor. Once topped with crispy brussels sprout leaves, this dish becomes 100-percent irresistible.

Instead of roasting brussels sprouts, toss them with arugula, parsley, and a light buttermilk dressing. If you've got a few extra minutes, quick-pickled shallots add color, texture, and tang.

Instead of a green salad, Tanya Holland thinly slices these brussels sprouts like cabbage, then cooks them quickly to serve as slaw.

Christina McKeough loves to use a tart-sweet Ginger Gold apple in this slaw for its crisp texture.

"This Cheesy Brussels Sprouts Bread Pudding is one of the crowd-pleasing mains we consistently serve during the holidays," Hetty McKinnon says. "I started making it a few years ago as a hybrid recipe, inspired by the bread puddings we ate for dessert in Australia and the Thanksgiving stuffing that is served here in America."

A duo of alliums—shallots and pearl onions—become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with "lardons" made from king oyster mushrooms, making this a superstar vegetarian side dish that even meat lovers will enjoy.

Simple roasted vegetables are the perfect dish to dress up for the holidays. Here, former Food & Wine editor Laura Rege makes a tangy, slightly sweet, and deliciously nutty vinaigrette to match with everything from cauliflower and carrots to brussels sprouts and winter squash.

Michael Solomonov, chef at Zahav in Philadelphia, has served this brilliant riff on baba ghanoush at the restaurant, but it's easy enough to recreate at home. After a whirl in the food processor, brussels sprouts and tahini come together to form a creamy dip. Solomonov serves it topped with more roasted brussels sprouts and hazelnuts, along with warm pita for dipping.

Born in a food stall in 2005, Xi'an Famous Foods is now a small empire in New York. Jason Wang, who runs the business with his father, David Shi, shared this family recipe for brussels sprouts with shrimp sauce, in which salty, briny, umami-rich dried shrimp rehydrate in hot chicken broth before cooking down into a savory glaze, yielding a quick, deeply savory side dish. Toasting the garlic and sautéing the brussels sprouts before simmering them in the glaze adds flavor and color while cooking the sprouts to a nutty, tender texture without getting soggy.

Made with Lisa Ludwinski's Sister Pie All-Butter Pie Dough, the golden, crispy pastry encasing these savory hand pies shatters almost like a croissant. Lightly mashed sweet potatoes, brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling. It's a simple mixture, but it tastes like a handheld bite of Thanksgiving. If the brussels sprouts are large, quarter them instead of halving.

A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish.